PREPARATION: 1.Place the peeled and diced sweet potato in a large stockpot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the potato pierces easily.2.Drain the water from the poatoes and transfer them into a mixing bowl. Using a wire whisk, mash until potatoes are broken up. Add diced cold butter, ground cinnamon, white pepper and brown sugar then mix again until the potatoes are smooth and all of the ingredients are mixed evenly. If needed, season with additional salt to taste.3.Place the cinnamon potato mash on a large serving platter and garnish with fried malanga chips and chopped parsley. Enjoy!

1.Peel the skin of the plantains. Then slice the plantain into approximately 1/8″ slices. Place the slices into cold water to remove excess starch.2.Set the Fry Daddy up to manufacturer’s instructions and turn the heat to 350°F. Fry 6 of the plantain chips at one time until crisp. Remove the plantain chips from the fry daddy and drain them on a paper towel to remove excess oil. Season lightly with salt.